Creamy Lemony Spaghetti with Hot Smoked Salmon

Name: Creamy Lemony Spaghetti with Hot Smoked Salmon with Rocket and Chilli
Total time: 30 min
Yield: 2
Cuisine: European
Ingredients: 250 Spaghetti; 1 Garlic Clove**; ½ Lemon; 150 Soured Cream; 150 Hot Smoked Salmon; 40 Wild Rocket; 1 Vegetable Stock Powder; ½ Chilli Flakes; 100 Water for the Sauce

with Rocket and Chilli

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Quick, comforting, and filled with fresh zesty flavours, our creamy smoked salmon lemon spaghetti is the perfect recipe for nights in. Garlic and red chilli are fried until soft and golden before being gently combined with smoked salmon, fresh lemon, and rocket in a velvety creamy sauce. Toss the sauce through the spaghetti and serve in deep bowls.

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

250

Spaghetti

Garlic Clove**

Lemon

150

Soured Cream

(Contains: Milk)

150

Hot Smoked Salmon

Wild Rocket

Vegetable Stock Powder

Chilli Flakes

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)800 kcal

Energy (kJ)3347 kJ

Fat25 g

of which saturates11 g

Carbohydrate99 g

of which sugars8 g

Protein39 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Chopping Board

•Grater

•Medium Saucepan

•Knife

•Grill Pan

•Colander

•Plate

Instructions

Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.

Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the garlic and a pinch of chili flakes (they're hot, be careful!). Cook, stirring, for 1 minute then add the water (see ingredients for amounts) and vegetable stock powder. Stir well to dissolve the stock powder and bring to a simmer.

Meanwhile, add the spaghetti (see ingredients for amount) to the saucepan of boiling water and simmer until tender, 8 mins. Once cooked, drain the spaghetti (but reserve a ladleful of the pasta cooking water - you may need this for your sauce!) and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the spaghetti cooks, add the hot smoked salmon and lemon zest to the pan with the stock. Season with salt and pepper and mix well. Simmer until slightly thickened, 3-4 mins. Stir through the soured cream and remove from the heat.

Add the cooked spaghetti to the pan with the salmon and sauce. Add a squeeze of lemon juice. Add a splash of the pasta cooking water to loosen if you need to, then stir together until everything is well combined and piping hot.